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Crispy Asparagus Straws

Instructions

  1. Place the asparagus in a steamer basket and steam until bright green, about 2 minutes. Cool. Preheat oven to 450°. Line a baking sheet with parchment paper. Place 1 sheet of phyllo on a dry surface. Keep remaining sheets covered. Brush lightly with melted butter and cut into 4 rectangular pieces, 5" - 7".
  2. Place 2 pieces of proscuitto on the phyllo, liningit up along 1 short edgeof the rectangle. Arrange an asparagus spear on top of the proscuitto, along the same short end of the rectangle, letting the tip lay exposed eyond the edge of the dough by 3/4inch or so. Sprinkle with 1/2 teaspoon parmesan. Roll up and secure the edge of the dough with additional butter if necessary. Repeat with others. May be made 1 to 2 hours ahead up to this point, covered with plastic wrap and refrigerated.
  3. Before baking, sprinkle the top of the straws with cheese. Cover the tops with foil to protect from the heat. Bake until golden brown, 5 to 8 minutes. Serve warm either whole or sliced into bite size pieces.